5 nights worth of vegan dinners to help inspire your menu. Choose one recipe to add to your rotation or make them all - shopping list included.
We're back with Week #2 of the Weekly Vegan Dinner Plans!
If you missed the first week, head here to check it out.
Here in San Diego, the weather is finally cooling down - thank goodness! And I am taking full advantage. From Fall candles to cozy sweaters, I am embracing the season. Call me basic, I have no shame.
And while this week's dinner menu is anything but basic, it is definitely cozy.
From veggie packed chili to spicy buffalo cauliflower tacos, you will be eating delicious vegan food all week long.
If you're making all 5 recipes be sure to print the grocery list at the bottom of the page.
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Want to check out past dinner plans? Head over here.
MONDAY
This Vegetarian Orzo Chili is packed full of nutritious veggies and hearty orzo pasta. This is one of my favorite meal prep recipes!
TUESDAY
Taco Tuesday is a way of life in San Diego. But making them at home is just as easy and can taste even better. These Buffalo Cauliflower Tacos are packed full of spicy buffalo sauce, creamy ranch, crunchy romaine and hearty avocados.
WEDNESDAY
Wednesday calls for an easy and delicious dinner. This Roasted Garlic Tomato Spaghettini with Garlic Parmesan Bread Crumbs is packed full of flavor and super simple to make.
THURSDAY
These Black Bean Quinoa Buddha Bowls are loaded with nutritious ingredients and yummy flavors.
FRIDAY
And as you all know...on Friday's we eat pizza. Last week I shared a new pizza recipe that is sure to be your new favorite - Roasted Garlic and Spinach White Pizza.
Now let's make your life a little easier with a grocery list...
Weekly Vegan Dinner Plan #23
Ingredients
PANTRY STAPLES
- olive oil
- apple cider vinegar
- garlic powder
- chili powder
- oregano
- salt and pepper
DRY GOODS
- salsa verde
- quinoa
- 2 15 oz cans black beans
- bread crumbs
- 8 oz spaghettini
- 8 oz orzo pasta
- buffalo sauce
- 8 flour taco tortillas
- 28 oz can diced tomatoes
- 28 oz can crushed tomatoes
- 6 oz can tomato paste
- tabasco
- red pepper flakes optional
- tortilla chips optional
PRODUCE
- 4 cups baby spinach
- 2 avocados
- ¼ red onion
- 1 yellow onion
- 2 bell peppers
- ½ head cauilflower
- 3 heads garlic
- ½ large tomato
- fresh rosemary
- ¼ cup fresh basil
- cilantro optional
- parsley optional
- green onions optional
- serrano peppers optional
- jalapeño optional
REFRIGERATOR/FREEZER
- 16 oz pre-made pizza dough
- 4 oz vegan cream cheese
- 2 tablespoon vegan mayo
- vegan parmesan
- vegan ranch
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Vegan Fan
Why is the chili called "vegetarian", instead of "vegan", if it is indeed vegan? As a vegan, I assume anything called "vegetarian", has animal derivatives in it, namely eggs or animal milk in it, which, is revolting to me. It looks like a very delicious chili though. I've been known to take non vegan recipies & veganize them. It just seems to be a contradiction, to have a "vegetarian" recipe on a vegan recipe site. At any rate, thank you for posting so many wonderful vegan recipies for free. Then anyone, rich or poor, can have the same opportunity to make great meals with them.
Rene
To be honest - I'm gonna blame the naming on being a new blogger. lol. That was one of my first recipes 😉
Kris
Love these recipes, but the full-week grocery list is missing a few things — at a minimum, I noticed it didn’t have romaine lettuce for tacos, and is missing cherry tomatoes for the pasta. We had to go back to the store each night once we realized our Sunday list didn’t cover them!